"Get your morning started right with this delicious breakfast or brunch dish showcasing the beautiful Meredith Dairy Fresh Chevre combined with silky smoothie scrambled eggs, smoked salmon and spinach on sourdough. You can’t go wrong." - Tim Bone
Serves 2 people
2 slices of sourdough bread
1 tbsp butter to spread
1 tbsp olive oil
100g baby spinach
100g smoked salmon
2 tbsp butter for the scramble
150g pack of Meredith Dairy Fresh Goat Cheese
Pinch of chilli flakes
Pinch of salt and pepper
Fresh dill sprigs to garnish
Heat olive oil in a frying pan over medium heat. Cook spinach for a minute or two until wilted. Remove and place spinach in a bowl.
Wipe out the pan with paper towel. Whisk together the eggs, cream, chilli flakes and half the packet of Meredith Dairy Fresh Chevre, crumbled. Mix together until combined.
Place the pan back on low-medium heat and add a tablespoon of butter. When the butter has melted, add the egg mixture to the pan and cook slowly, bringing the egg mixture away from the sides with a spatula to create ribbons of scrambled eggs. Cook until the eggs are just set.
While the eggs are cooking, toast your bread.
To build the dish, butter the toast and place onto serving plates. Top with baby spinach, smoked salmon and scrambled egg mix, season with salt and pepper and garnish with extra chevre and dill springs